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For those of you who have never tried Cincinnati Chili, the ingredients and serving style may seem a little odd. Don’t let that stop you from trying this recipe! You will love it, I promise! There are a few ways to eat this…a 3 way is pasta covered in chili and cheese, a 4 way has all of those plus chopped onions, and a 5 way has all THAT plus beans. Another great way to serve this is as a ‘Coney’ which is a hotdog covered with chili and cheese. Add whichever toppings you and your family prefer. We make the full batch and have enough to feed 4 and freeze half for another day.
Saute ground beef in large pot with lid until cooked. Drain and rinse if necessary. Add all remaining ingredients and stir. Bring to a boil and then reduce to a simmer and cook over low heat 2 or 3 hours. Keep an eye on the liquid level. This should not be soupy but thick. Take the cover off if you need to thicken it up a little. Remove bay leaves when done!
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.
Sounds so good. Now I want chili 🙂
I always thought it was strange that people eat chili with pasta in it. But I have had Cincinnati Chili. We have a restaurant that is Cincinnati Chili based. It is nice change….
Cocoa? I wouldn’t have thought of that as a chili ingredient. Sounds yummy.
Cheryl